Jharkhand Kathal Raw Jackfruit Panch Phoran Curry Seasonal

Ingredients

• 500g raw green jackfruit — peeled, cored and cubed 3 cm (oil hands and knife; the sap is very sticky)
• 1 medium onion — finely chopped
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp mustard oil
• 1 tsp panch phoran
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/4 tsp garam masala
• 1/2 cup water
• Salt to taste
• Fresh coriander

Method

1. Prepare raw jackfruit: oil hands and knife.
2. Remove core. Cut flesh into 3 cm cubes. Parboil in salted water for 8 to 10 minutes until slightly tender. Drain.
3. Heat 2 tbsp mustard oil to smoking. Reduce to medium.
4. Add panch phoran — sizzle. Add onion. Cook 8 minutes until golden.
5. Add ginger-garlic paste. Cook 2 minutes. Add tomatoes.
6. Cook 7 minutes until oil separates.
7. Add turmeric, coriander powder and red chilli powder. Cook 2 minutes.
8. Add parboiled jackfruit. Toss to coat. Cook 5 minutes.
9. Add 1/2 cup water. Cover and simmer 12 to 15 minutes until jackfruit is completely tender.
10. Add garam masala and salt. Garnish with coriander.